White Chocolate "Chocolate Junk" Ice Cream

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

pints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 8

    ounces (227 g.) white chocolate, broken into 1/2-ounce (14 g.) pieces

  • 8

    fluid ounces (240 nil.) unskimmed milk

  • 16

    fluid ounces (470 nil.) double cream

  • 4

    fluid ounces (113 ml.) single cream

  • 4

    ounces (113 g.) caster sugar

  • 4

    egg yolks

  • 4

    ounces (113 g.) cashew pieces

  • 6

    ounces (170 g.) plain chocolate, broken into 1/2-ounce (14 g.) pieces

  • 4-1/2

    ounces (127 g.) raisins

Directions

Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the white chocolate and milk in the top half of the double boiler (see page 139). Tightly cover the top with cling film. Heat for 6 to 8 minutes, then transfer to a stainless steel bowl and stir until smooth. Preheat the oven to 300 degrees Fahrenheit (170 degrees C/Gas 3). Heat the double and single cream in a 4-pint (21/2-1.) saucepan over medium-high heat. When hot, add 2 ounces (56 g.) caster sugar and stir to dissolve. Bring the cream to a boil. While the cream is heating, place the egg yolks and the remaining 2 ounces (56 g.) of sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl, then beat on high until slightly thickened and lemon-coloured, 2 1/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly; bring to a temperature of 185 degrees Fahrenheit (85 degrees C), 2 to 4 minutes. Remove from the heat, pour into the melted chocolate mixture, and stir to combine. Cool in an ice-water bath (see page 138) to a temperature of 40 to 45 degrees Fahrenheit (4 to 7 degrees C), about 15 minutes. While the custard is cooling, toast the cashew pieces on a baking sheet in the preheated oven until golden brown, about 15 to 18 minutes. Remove from oven and hold at room temperature until needed. When the custard is cold, freeze in an ice-cream maker following the manufacturer's instructions. While the ice cream is freezing, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the plain chocolate in the top half of the double boiler. Tightly cover the top with cling film. Heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth. Stir in the toasted cashew pieces and the raisins and combine thoroughly. Pour this "chocolate junk" mixture into a cake pan and refrigerate until cold, about 40 minutes. Remove solidified chocolate from the pan and break (or cut) into i/2-inch pieces. Transfer the semifrozen ice cream to a plastic container. Fold in the "chocolate junk" . Securely cover the container, then place in the freezer for serveral hours before serving. Serve within 5 days.

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